Collards!

Many people know Collards as a Southern dish traditionally made with ham, but Collard greens are very versatile and go well with a number of different flavors. Collards, Cabbage, Kale or any type of green in the cabbage family can be used in this very tasty vegetarian African dish.   Even if you didn't get Collards in your share this week, try using any of the Brassicas to make yourself an awesome version of Zambian Ifisashi and impress all of your friends!

Ifisashi is a simple and common ndiwo-a soup, stew or sauce made with greens and peanuts that is always served with Nshima, the staple food of Zambia made with pounded white maize meal.  You can try this on grits, polenta, or rice.  Other ndiwo dishes are made from various sorts of fish, meat, beans or peas.  The combination of nshima and ndiwo is the only thing that most Zambians call a real meal, much like meat and potatoes in the United States. 

Ingredients:
2 bunches fresh collard greens (or other greens), washed and chopped
1 cup raw peanuts, ground (or chunky peanut butter-try freshly ground peanut butter from Whole Foods or another health food store)
Salt to taste
1 onion, sliced
2 medium tomatoes, sliced (or canned chopped tomatoes)
Water (you can also use vegetable broth or chicken broth to add flavor)

Preparation
In a medium-sized saucepan, boil the onion and tomatoes with the ground peanuts, adding salt to taste and water as needed.  After a few minutes, add chopped greens, stirring occasionally, continue cooking until the peanuts are soft and the mixture has become a fairly thick buttery sauce (15-20 minutes). Serve hot or cold.